Food Network
Home> Recipes> Seasonal>
Rustic Vegetable and Polenta Soup Recipe

Rustic Vegetable and Polenta Soup

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 66

Showing 31-40 of 66

Sort by:

Newest

  • on October 05, 2011

    Flag

    Delicious! And gets better everyday! Quick and easy!
    Thanks,

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2011

    Flag

    Very flavorful, filling, healthy and yummy!! I tasted it with and without butter..next time I'm going to go without it! I did not have polenta handy so made some parmesan croutons to top the soup off. It gave it the hearty-ness to make it a dinner soup.

    For a meatlover, I think either chicken or spicy sausage would go well too. That's what I will do next time!

    As for dried herbs, I believe one of Giada's cookbooks says use half the amount called for fresh herbs.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 19, 2011

    Flag

    I used only about 1 Tbs. olive oil, 3 carrots, 3 celery stalks, 1 tsp. dried thyme (skipped the parsley, 1 very large onion, 2 very large zucchini, canned diced tomatoes (undrained, about 5 cups of stock and regular (non-instant coarse-ground polenta, didn't add any butter but did top each serving with a few parmesan shavings. Because of the coarse-ground polenta I simmered it for about 30 minutes over very low heat. It thickened nicely, was plenty rich with a bit of cheese (and no butter and was really healthful. It'd be good w/ crumbled sausage for non-vegetarians. I only used about 1 tsp. of kosher salt -- couldn't imagine using a full tablespoon as called for in the directions. I'll absolutely make this again; it was great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 18, 2011

    Flag

    Quick and delicious. I added 2 ounces of sausage and some cheese and it was even richer. Great for a fall day.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 13, 2011

    Flag

    I recently made this super easy and super tasty recipe. I love soup recipes and this one is healthy and delicious. Thank you Giada for these quick and delish recipes!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 11, 2011

    Flag

    This soup was so yummy, easy to make, and full of flavor. This was my first time using polenta and I'll use it again. Thank you Giada for this healthy, hearty, flavorful soup!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 11, 2011

    Flag

    Easy to prepare, incredibly savory and flavorful! Its a new staple in our home, I crave it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 07, 2011

    Flag

    Thought it was very tasty and super easy to make!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 07, 2011

    Flag

    Delicious! I am not sure how some reviews say this soup is bland. I did not find it that way at all. It was quick, easy, good and good for you - what else do you need? I followed the directions as they are written. I did use my own chicken stock but I do not think that would be that much different from good canned chicken stock in terms of flavor. I did use three very large garlic cloves that probable equal five normal size cloves. I also threw a heel of Parmesan cheese in with the broth while it was cooking. This will be a weekday staple.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 06, 2011

    Flag

    It is a delicious and hearty vegetable soup. Love the creamy texture that comes with adding polenta to the soup. The only change I made was to use 1 tbsp of dried thyme since I did not have fresh thyme on hand and that may be the reason why the soup had a slightly bitter taste. I will try use fresh thyme or maybe reduce the quantity of the dried thyme in the future. Will definitely make it again. It's a keeper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.